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Pressure Cooker Chicken with Moroccan Spices
Pressure Cooker Chicken with Moroccan Spices
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Instant Pot Moroccan chicken tagine with olives, lemon, and raisins. Full of rich spices for a flavorful dish.
Ingredients:
  • For the spice blend (or substitute 2 tablespoons store-bought ras el hanout ):
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • For the Chicken:
  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 3 cloves garlic, chopped
  • 1 cup low sodium chicken broth
  • 1 cup pitted green olives (with or without pimentos)
  • 1/2 cup raisins
  • 1/2 lemon, sliced thinly, seeds removed
  • 3 pounds boneless, skinless chicken thighs
  • To Serve:
  • 1/4 cup chopped cilantro and/or parsley
Instructions:
  • Create a flavorful spice mix by mixing the spices and salt in a small bowl.
  • Heat olive oil in pressure cooker on "Sauté" setting. Cook onion and garlic until softened and garlic begins to brown, about 5 minutes. Stir in spices and cook for an additional minute.
  • Combine the chicken broth with the olives, raisins, lemon slices, and chicken thighs in the pressure cooker. Secure the lid, set the pressure release valve to “Sealing,” and select the “Poultry,” “Manual,” or “Pressure Cook” setting for 15 minutes on high pressure. Release the pressure quickly or let it release naturally before serving.
  • Garnish the chicken with fresh cilantro and/or parsley and pair it with your choice of rice, couscous, riced cauliflower, or zucchini noodles for a delightful presentation.

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